At Urban Abundance, we live for garden surprises. But even we didn’t expect the vegetable version of a mic drop this week when Green Thumb Jenny harvested a jicama so large it could double as a bowling ball.
This beauty had been quietly growing beneath one of our client’s raised beds for nearly a full year. It wasn’t planned to be that big, of course. Sometimes, nature just decides to go big—literally. Hidden below a canopy of herbs and leafy greens, the jicama developed in the deep, well-composted soil we installed last season. And when Jenny dug in with her signature garden grin, what she pulled out had everyone’s jaws dropping (and stomachs growling).
“It was the size of my head,” Jenny said, laughing as she tried to balance it in one hand. “I had to wedge it out like a pumpkin.”
The client was thrilled. The kitchen staff, even more so. It was a crunchy, slightly sweet prize grown with patience, love, and just the right South Florida conditions. And honestly, jicama doesn’t always get the spotlight it deserves—so we’re taking this as our chance to give it some glory.
Jicama 101: The Crunch You Didn’t Know You Needed
Native to Mexico and a staple in Latin American cuisine, jicama (pronounced HEE-kah-mah) is a root vegetable that brings a fresh, juicy crunch to everything from salads to slaws. Think of it like a cross between a pear and a water chestnut, but somehow better. And in the South Florida climate, jicama can thrive—especially in raised beds with nutrient-rich, well-draining soil.
Despite its tropical vibes, it takes patience. Jicama takes up to 9 months or more to mature. That’s why most gardens don’t grow it—but we do. Because sometimes, the best harvests take time.
Why Grow Jicama?
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It’s packed with fiber and vitamin C
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Low in calories, big on hydration
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Loved by chefs for its crunch and versatility
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Makes a killer addition to fresh, seasonal menus
Just remember: only the root is edible. The leaves, pods, and seeds contain toxins and should never be eaten—which is why our Green Thumbs handle it all.
Recipe Highlight: Garden-Fresh Jicama Slaw Here’s one of our favorite ways to celebrate this underrated root:
Ingredients:
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2 cups peeled, grated jicama
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1 cup shredded carrot
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1 red bell pepper, thinly sliced
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Juice of 1 lime
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1 tbsp honey
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Pinch of sea salt
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1 tbsp chopped fresh mint or cilantro (we’ll grow it for you!)
Instructions:
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Combine all ingredients in a large bowl.
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Toss well and chill for 10–15 minutes.
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Serve cold as a side, snack, or taco topper.
It’s crisp, refreshing, and full of garden-grown flavor.
Want to Grow Your Own Garden Legends? We’re not saying every jicama will grow to bowling ball status—but with the right soil, expert care, and a little patience, you never know what your garden will give back. Whether you’re an assisted living chef, a school nutrition lead, or a home cook with dreams of fresh produce on demand, Urban Abundance is here to plant, tend, and celebrate with you.
Got questions about what we can grow in your space? Let’s root for something big.